Preheat pan over medium-low heat.
For the Lime-Cilantro Slaw:
In a bowl, combine all ingredients and toass until thoroughly combined. Set aside.
For the Acapulco Paste:
In a shallow dish combine all ingredients and stir to blend.
Fully coat the fillets with the paste mixture and let marinate for 15 minutes.
Place fillets in heated pan and cook for 5 minutes on each side, lightly charring.
Place slaw on top of each tortilla and add one fillet directly on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (478g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 243 (23%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 86mg||26 %|
|Sodium 1928.5mg||67 %|
|Potassium 1114.7mg||29 %|
|Total Carbohydrate 148.6g||44 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 139.2g|
|Protein 57.6g||82 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1075
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